The Art of French Pastry

a light baked cheesecake
mixture. Some chefs place
raisins on the bottom of
the tart. I prefer to use a
berry puree, which, along
with the meringue that I
fold into the filling, gives
the tarts a lighter quality
than the traditional
version.
French fromage blanc is
an inherently low-fat soft
cheese with a nice sour